1.MUTTON CHOPS
Ingredients-
Ingredients-
- Mutton chops-500 gm
- Medium sized tomatoes-3
- Fresh coriander leaves-1 small bunch
- Black peppercorns-30
- Cloves-10
- Whole cinnamon sticks-2 (2 inches long)
- Elaichi-6
- Ginger-garlic paste-1 1/2 tbs
- Green chilies-4
- Turmeric powder-1/2 tsp
- Edible oil-1 tbs
- Salt to taste
Method-
- Grind tomatoes, coriander leaves, black pepper, clove, cinnamon, elaichi,ginger-garlic paste and Green chilies into fine paste. Marinates the chops for 20-25 minutes and then pressure cook it and add salt to taste. Take an open vessel and pour some oil in it and 1/2 teaspoon turmeric powder. Add the cooked chops to it and let it come to one boil. Garnish with fresh coriander leaves before Serving.
2.LAAL MAAS
Ingredients-
- Mutton with bones-1 kg
- Whole dried chilies-20 to 25
- Medium onions (chopped)-3
- Fresh garlic paste-2 tsp
- Fresh ginger paste-2 tsp
- Bay leaves small-4
- Cloves-4
- Green cardamom-2
- Black cardamom-2
- Roasted cumin seeds-2 tsp
- Coriander powder-3 tsp
- Yogurt-1 cup
Method-
- Soak whole dried chilies in warm water for sometime. Grind to a smooth paste using little water.
- Heat ghee or refined oil in a pressure cooker. Add bay leaves, clove, green and black cardamom and let the spices simmer. Add garlic-ginger paste and stir. Then add onion and fry until evenly browned. Now add the chili paste and saute the mixture for a few minutes. Add the meat and fry further.
- Now add coriander powder, cumin and yogurt and salt to taste. Cook till all the yogurt is absorbed by the meat. Then add two cups of water, stir and pressure cook for 10 minutes, till the meat is tender.
- Release the steam and serve hot with coriander garnish.
3.HYDERABADI HALEEM
Ingredients-
- Boneless lamb-1 kg
- Cracked wheat-4 tsp
- Ginger-garlic paste-4 tsp
- Urad dal-channa dal-1 cup
- Red chili powder-1 tsp
- Turmeric powder-1/4 tsp
- Curd-2 cups
- Crisp fried onions-1 cup
- Cashew nuts-1/2 cup
- Garam masala powder-1 tsp
- Black pepper corns-1/2 tsp
- Cinnamon stick-1
- Cloves-2 to 3
- Cardamom-2 to 3
- Ghee-1/2 cup
- Fresh coriander leaves-1 cup
- Fresh min t-1/4 cup
- Green chilies-5 to 6
- lemon-1
Method-
- Wash and soak the cracked wheat for half an hour. Trim the mutton of any excess fat.
- To the mutton, add 1/2 tbsp of ginger garlic paste, half a tsp of salt, red chili powder,half a tsp of garam masala powder and a pinch of turmeric powder.Pressure cook the mix for 8 to 10 min (or until 4 whistles) and simmer for another 15-20 min. Shred and keep aside.
- Boil the cracked wheat along with urad and chana dal with a tbsp of ginger- garlic paste, turmeric,2-3 green chilies, pepper cornsin 8-10 cups of water until its cooked completely and the water is absorbed. Blend this mix for a few seconds.
- Heat the oil in another contain, add whole spices, cooked and shredded lamb, remaining green chilie, half a cup fresh coriander and saute for a 2-3 minutes. Add curd and saute for another 10-15 minutes Add three cups of water and bring to a boil.
- To this,add the blended wheat and mix well, adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour.
- Serve hot, garnished with fried onions, cashew nuts and fresh coriander and lemon piece.
4.PAKE HUE GOSHT KE KABAB
Ingredients-
For the first marinade
- Boneless lamb cubed-500 gm
- Ginger garlic paste-20 gm
- Raw papaya paste-10 gm
- Nutmeg-2 gm
- Salt to taste
- Shahi jeera (black caraway seeds)-1 gm
- Dark vinegar-10 ml
For the second marinade-
- Browned onion blended-15 gm
- Browned coconut paste-5 gm
- Haug curd-40 gm
- Red chili powder-5 gm
- Yellow chili powder-5 gm
- Roasted bengal gram powder-5 gm
- Garam masala powder-3 gm
- Roasted jeera powder-2 gm
- Kebabchini-1/2 gm
- Chopped green coriander-little
- Desi ghee-20 gm
- Vegetable oil-10 ml
Method-
- Take 8 cleaned boneless lambs of 60 gm cubes each, or cut into even bite sized pieces and marinate it in the first marinade for half an hour, followed by the second for at least two hours.
- Refresh the cubes gently after an hour and skewer them carefully. put the skewer on a a hot grill and cook it for 12-14 minutes it intermittently and basting it with butter occasionally.
- Once cooked, take them off the skewer and allow it to rest for a minutes.
- Alternatively, it could be served on the skewer if you've used the small wooden ones.
- Serve hot with a salad of fresh onion rings and pomegranate and chutney of fresh coriander and garlic with musted oil emulsion.
5. JAMAICAN CURRIED GOAT WITH RICE
Ingredients-
- Goat shoulder (cut lean and into bite-sized chunks)-500 gm
- Ground coriander-1 tbsp
- Ground black pepper-1 tsp
- Cardamom pods-4
- Ground fenugreek-1/2 tsp
- Ground cinnamon-1 tsp
- Ground ginger-1 tsp
- Ground turmeric-1 tsp
- Tomatoes (skinned and roughly chopped)-2 large
- Garlic cloves (roughly chopped)-3
- Onion (finely chopped)-2
- Scotch bonnet chillies (deseeded and finely chopped)-1 to 2
- A few good spring of thyme
- A small bunch of coriander leaves (for garnishing)
- Brown sauce-2 tbsp
- Olive oil-1 tbsp
- Fresh chicken stock-500 ml
- Salt-1 tsp
For the rice-
- Basmati rice-200 gm
- Canned black beans or red kidney beans (drained)-200 gm
- Scotch bonnet chilli-1 gm
- Spring onion (trimmed and cut into 2 horizontally)-1
- Salt-1/2 tsp
- Afew thyme sprigs
Method-
- In a large bowl, combine spices, tomatoes, garlic, onions, chillies and finely chopped coriander (leaving aside some for adding to the curry at the end). Add brown sauce and chopped thyme sprigs to the bowl.
- Add meat to the marinade and blend well using your finger. Cover and leave in the fridge for at least 6 hours, or overnight
- Remove meat from the marinade, knocking off any loose bits of onion or tomato. Heat a large pan with oil, fry meat in batches until it turns golden brown
- Transfer fried meat to a large casserole pot. Saute the remaining marinade for around 5 minutes and add to the meat in the pot
- Degiaze the pan with a little water and add these juice to the pot, along with the stock.It should be enough to cover the meat. Add salt and bring to boil. Simmer until meat is melt-in-the-mouth tender. Sprinkle with the chopped coriander leaves and serve
- For the rice, place all the ingredients into a pan and cover with 1 centimetre of water. Cover with a lid and bring to boil until all the liquid has been absorbed. Turn the heat off and allow the rice to steam for 10 minutes. Serve with thecurried goat.
6.MUTTON CURRY
Ingredients-
- Goat meat-1 kg
- Refined oil-200 ml
- Onion-300 gm
- Ginger garlic-100 gm
- Whole spices (Black and green cardamom, cinnamon sticks, bay leaves, black peppercorns)-20 gm
- Salt to taste
- Whole red chilli-20 gm
- Coriander powder-10 gm
- Turmeric powder-5 gm
- Curd-100 gm
- Tomato puree-200 gm
- Garam masala-10 gm
Method-
- Heat the oil and add whole spices, cook till they start crackling
- Add chopped onion and cook till golden brown
- Add chopped ginger-garlic and meat and cook till the oil separates from the meat.Soak red chillies in water and grind into a fine paste. Add to dish, followed by all spices except garam masala.
- Add beaten curd, cover dish with a lid and simmer on low heat.
- Add tomato puree and cook till mutton pieces are well cooked. Finish it off with garam masala.
7.LAMB KNUCKLE STEW
Ingredients-
- Lamb knuckles-8 to 10
- Salt and pepper to taste
- Onions-2
- Celeriac-100 gm
- Carrot-1
- Olive oil-50 ml
- Garlic cloves (chopped)-2 to 4
- Orange rind (washed and cut in thin strips)-1
- Thyme-2 tsp
- Bay leaves-1 to 2
- Canned tomatoes-1 can
- Beef stock-400 ml
- Red wine-100 ml
Method-
- Season meat with salt and pepper. Peel and slice onions. Peel and chop the celeriac and carrot. Heat oil in a large pot and brown the meat lightly on both sides. Remove them. Fry chopped onions, celeriac and carrot in the same oil. Add garlic, orange rind, thyme, tomatoes, stock and wine. Bring to boil and meat. Cover and place in the oven (150 degrees celsius) for at least 3 hours. The longer the stew simmers, the more succulent the dish. Serve the stew with saffron risotto or polenta.
8.SHALGAM GOSHT
Ingredients-
- Soft breast and shoulder lamb pieces-1 kg
- Turnip (shalgam)-3/4 kg
- Aniseed powder (Saunf powder)-4 tbsp
- Ginger powder (soonth powder)-2 tbsp
- Cloves (laung) 5 to 7
- Cumin seeds (jeera)-1 tsp
- Tumeric (haldi)1 tbsp
- Salt to taste
- Mustard oil-4 to 6 tbsp
Method-
- Pour oil in a pressure cooker and let it heat for 15 mins.
- Add mutton, clove, cumin seeds and salt stir for 5 mins
- Now add turnip and turmeric till mutton and tumip blend well with the spices.
- Add 1 glass of water, ginger powder and aniseed powder. Boil for 10 mins.
- Add 2 more glasses of water and close the lid of the pressure cooker.
- Wait for 3 to 4 whistles. Check it mutton is cooked. if not give it another 10 mins.
- Once cooked, open the lid and let the dish cool down before serving it with white rice.
9.FRICASSEE OF LAMB MINCE
Ingredients-
- Cinnamon small piece-1
- Ani seeds-1 tbs
- Dry red chilies-6 to 8
- Cloves-2
- Star anise-1/4
- Lamb mince(finely ground)-1/2 kg
- White vinegar-1 tsp
- Salt to taste
- Ghee-1 1/2 tbsp
- Potatoes(chopped into small pieces)-5
Method-
- Grind the cinnamon, ani seeds, chilies, cloves and star anise with a bit of water to make a fine paste. Mix the mince with the paste, vinegar and salt. Refrigerate for 2 hours.
- In a pan, heat 1 tbsp ghee, add the mince, cover the pan and cook on low heat, stirring frequently. Fry till it's dry and the mince is golden brown.
- In another pan, heat 1/2 tbsp ghee, add potatoes, fry and cover the pan. Cook till potatoes are done. Add to the mince. Serve hot.
10. KAJU- MUTTON KORMA
Ingredients-
- Mutton-1/2 kg (cut into medium pieces)
- Onion (big)-2
- Garlic paste-1 tsp
- Ginger paste-1/2 tsp
- Cashew-10
- Turmeric powder-1/2 tsp
- Coriander powder-1 tsp
- Salt to taste
- Refined oil-4 tbsp
- Clove-3
- Cardamom-2
- cinnamon-1 1/2
- Black pepper-8 to 10
- cardamom (big)-1
- Ajwain ke phool( theymol flower)-3 to 4
- Cumin-1 tsp
Method-
- Take 1/2 of each portion of whole garam masala and make a fine powder and keep aside. Clean and wash the mutton pieces.Heat oil pressure cooker. Fry the cashews till light brown, keep aside.Fry onion slices till they turn pink, add mutton and fry a little more.
- Add whole garam masala then fry,Add garlic and ginger paste, Salt and cook for few minutes, Add turmeric and coriander powder, cook and fry for 5 to 7 minutes, add 1/2 cup water and put the lid. Pressure cook with 2 to 3 whistles. Leave it to cool.
- Open the lid and cook mutton again on slow flame,adding red chili powder, cashew paste (take and cashews and grind them into a fine paste). add 1/2 cup water, cook for at least 10 minutes with constant stirring. When the gravy turns thicker and the oil starts coming up on the surface, add garam masala powder and two chopped cashews. place a cover over the cooker and cook on slow flame for another 5 to 7 minutes, then switch off the gas.
- Serve the korma with hot jeera rice or naan.
11. MEATLOAF
Ingredients-
For the loaf
- Mutton keema-500 gm
- Curd-3/4 cup
- Eggs-2
- Garlic paste-1 tsp
- Ginger paste-1 tsp
- Garam masala powder-1 tsp
- Lemon juice-2 tbsp
- Chopped coriander leaves-2 tbsp
- Pepper powder-1 tsp
- Salt to taste
- Bread slices (soaked in water, squeezed and crumbled)-3
For the sauce
- Refined flour-1 tsp
- Mustard powder-1/2 tsp
- Worcestershire sauce-1 tbsp
- Tomato sauce-1 tbsp
- Chili sauce-1 tbsp
For second sauce (served along with the meatloaf)
- Tomato sauce-1 tbsp
- Chili sauce-3 tbsp
- Worcestershire sauce-3 tbsp
- Salt and pepper as per taste
Method-
- Wash keema and squeeze well. Mix all the ingredients given under loaf. Mix very well. Grease a baking dish. Place the keema and smoothen the top with your finger tips. Cover and microwave on high for 10 minutes. Pour out the juices coming out from the keema into a small bowl. Overturn the loaf onto a plate. To the juices, add all ingredients given under the sauce. Mix well so that no lumps remain. Pour the sauce over the loaf so as to cover it completely. Microwave it uncovered on medium (50 percent) power for 10 minutes until done. Make a separate sauce in a bowl by mixing equal amounts of tomato,chili and Worcestershire sauces to serve with the loaf. slice the loaf, decorate with lemon wedges and tomato slices, and springs of coriander/parsley. Serve with sauce.
12. BHINDI GOSHT
Ingredients-
- Mutton-500 gm
- Onion-1
- Ginger-garlic paste-1 tsp
- Red chili powder-1/2 tsp
- Coriander powder-1/2 tsp
- Turmeric powder-1/2 tsp
- Salt to taste
- Tomatoes-2
- coconut grated-1/2 cup
- Bhindi-6 to 7
- Coriander chopped
- Green chilies-3
- Oil-2 tbsp
Method-
- Fry onions till light brown. Then add meat pieces with ginger-garlic paste, red chili powder, coriander powder, turmeric powder, salt and fry together till well browned.
- Add the tomatoes along with ground coconut and fry till the tomatoes are well blended with the rest.
- Add bhindi and fry for 2-3 minutes. Then add a cup of water and cook in medium flame till the water evaporates and the meat is tender.
- Garnish with coriander and green chilies and serve hot.
13. METHI-MUTTON-CHOPS
Ingredients-
- Mutton-500 gm
- Methi-1/2 bunch
- Yoghurt-1 cup
- Onion-1
- Garlic chopped-1 tsp
- Ginger chopped-1 tsp
- Oil-2 tbsp
- Tomatoes-2
- Turmeric-1 tsp
- Red chili powder-1 tsp
- Coriander-1 tsp
- Salt to taste
- Garam masala -1 tbsp
Method-
- Marinate the mutton chops in yoghurt for 20 minutes.
- Fry onions till golden brown along with garlic and thinly-sliced ginger
- Add the mutton chops and fenugreek leaves and cook on a high flame till the oil rises to the top of the pan
- Add the tomatoes along with turmeric, red chili, coriander powder, and salt.
- Cover the pan and simmer till the chops are tender.
- Put some water on the lid of the covered pan as well. This is an important step in the preparation of dry dishes.
- When the meat is ready , add garam masala.
- Keep the pan covered and cook on slow fire for 5 minutes and then serve hot.
14. HARIYALI GOSHT
Ingredients-
Boneless mutton cut into 1 inch pieces 500 grams
Spinach blanched and pureed 1 cup
Green peas blanched ½ cup
Ghee 1½ tablespoons
Oil 1 teaspoon
Cumin seeds 1 teaspoon
Green cardamoms 3-4
Black peppercorns 7-8
Cinnamon 1 inch
Cloves 4-5
Onion paste ¼ cup
Ginger-garlic paste 2 teaspoons
Green chilli paste 1½ teaspoons
Fresh tomato puree ½ cup
Yogurt 4 tablespoons
Salt to taste
Garam masala powder 1 teaspoon
Fresh cream 2 tablespoons + for sprinkling
Ginger juliennes for garnishing
Method-
- Heat ghee and oil in a pressure cooker. Add cumin seeds, cardamoms, peppercorns, cinnamon and cloves and sauté for a minute.
- Add onion paste and sauté well. Add ginger-garlic paste, mix well and sauté for a minute. Add green chilli paste, mix well and sauté well.
- Add mutton, mix and sauté on high heat for 3-4 minutes. Add tomato puree, mix and cook for 3-4 minutes.
- Add yogurt, mix well and cook for 2-3 minutes. Add salt and 3 cups water, stir to mix and bring to a boil. Cover and pressure cook for 6-7 whistles.
- Remove cover, add green peas and mix well. Add pureed spinach, mix well and cook for 3-4 minutes.
- Adjust salt and mix well. Add garam masala powder and mix. Add cream and mix well. Switch off heat.
- Drizzle some cream and serve hot garnished with ginger juliennes.
15.Spaghetti Meatballs
Ingredients-
- Mutton mince (keema) 1½ cups
- Spaghetti 200 grams
- Garlic finely chopped 2 teaspoons
- Mustard paste 1 tablespoon
- Salt to taste
- Red chilli flakes 2 teaspoons
- Crushed black peppercorns to taste
- Parmesan cheese powder 2 tablespoons + for garnishing
- Bread crumbs 1 cup
- Rosemary sprig 1
- Egg 1
- Olive oil 3 tablespoons
- Onion finely chopped 1 medium
- Tomato puree canned 400 grams
- Fresh basil leaves 8-10 + for garnishing
Method-
- Boil 4 cups water in a deep non-stick pan.
- Mix mutton mince, 1 tablespoon garlic, mustard paste, salt, 1 teaspoon red chilli flakes, crushed peppercorns, a little parmesan powder and breadcrumbs in a bowl.
- Finely chop rosemary and add. Break egg and add and mix well. Let it rest for 10 minutes.
- Divide the mutton mixture into equal portions and shape them into balls.
- Heat 1 tablespoon olive oil in a non-stick pan, add the meatballs and cook, stirring occasionally, till half done.
- Add salt to the boiling water, mix, add spaghetti and cook till done.
- Heat remaining olive oil in a non-stick wok, add onion and remaining garlic and sauté for half a minute. Add tomato puree and mix well. Cook on low heat for 5-10 minutes. Add meatballs and basil leaves.
- Add boiled spaghetti, salt, crushed peppercorns, remaining red chilli flakes and parmesan cheese powder and mix well. Cook till the meatballs are done.
- Serve hot garnished with basil leaves and parmesan cheese powder.
16.Lamb Stew
Ingredients-
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